Brad's pickled ham & bean soup w/ cheesey English muffins
Brad's pickled ham & bean soup w/ cheesey English muffins

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, brad's pickled ham & bean soup w/ cheesey english muffins. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Brad's pickled ham & bean soup w/ cheesey English muffins is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Brad's pickled ham & bean soup w/ cheesey English muffins is something which I have loved my entire life.

I'm back there will be some old videos I prerecorded for a little while untill we hit the newer stuff. Rumor has it this might be his best. Pickled Pork is easy to make at home. The difference between pickled pork and ham is that it is no pressed and smoked.

To begin with this recipe, we must prepare a few ingredients. You can have brad's pickled ham & bean soup w/ cheesey english muffins using 16 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Brad's pickled ham & bean soup w/ cheesey English muffins:
  1. Prepare 2 (15 Oz) cans pinto beans
  2. Prepare 1 lb ham steak, cubed
  3. Prepare 1/2 small onion, chopped
  4. Get Half tbs garlic powder
  5. Get 1 tsp each; white pepper, mustard seed,
  6. Get 1/2 tsp smoked paprika, Chile flakes,
  7. Take 2 bay leaves
  8. Get 4-6 allspice berries, depending on size
  9. Prepare 2 tbs cider vinegar
  10. Make ready Mesa flour
  11. Make ready For the muffins
  12. Make ready 4 English muffins, split
  13. Get Butter
  14. Prepare 8 slices cheddar cheese
  15. Take Fresh rosemary
  16. Get Tobasco sauce

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Instructions to make Brad's pickled ham & bean soup w/ cheesey English muffins:
  1. Add beans, onions, and ham to a LG saucepot. Just cover with water.
  2. Add rest of the bean ingredients except mesa. Bring to a simmer. Simmer 20-25 minutes. Stir often.
  3. Heat a dry fry pan over medium low heat. Butter split muffins. Toast in pan until golden brown.
  4. Place on a baking sheet. Place a cheese slice on top. Bake at 425 until cheese is well melted. 5-7 minutes
  5. While bean soup is simmering, slowly add Mesa stirring constantly until soup is desired consistency. I used a little over 1/8 of a cup.
  6. Put bean soup in a bowl. Arrange muffins on top. Garnish with fresh rosemary and a few drops of tobasco sauce. Serve immediately. Enjoy.

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